Linguine in a Roasted Butternut Squash Sauce

Linguine in a Roasted Butternut Squash Sauce

One good thing about the colder months are the abundance of winter squash – pumpkin, butternut, acorn – just to name a few. Ian and I have been on a squash kick lately and I realized we hadn’t tried it as a pasta sauce. I roasted the butternut squash with red onions and garlic the night before so this was really easy to put together after my yoga class tonight. It had great reviews from our dinner guests as well!

Linguine in a Roasted Butternut Squash Sauce

Ingredients:

  • 1 medium butternut squash (~2.5lbs), peeled, seeds removed and cubed
  • 2 medium red onions, peeled, cut in half, then cut in strips
  • 2 garlic cloves, skin intact
  • sea salt, black pepper, chili flakes
  • olive oil
  • balsamic vinegar
  • 1/2 cup unsweetend soy milk (or any type of milk you like)
  • fresh basil
  • package of whole wheat linguine (or your favourite pasta)
  • parmesan cheese for topping (optional)

Directions:

  • Preheat oven to 375F. Line a baking sheet with parchment paper.
  • Cut the long side of the butternut squash off and peel both sides. Cut into about 2 inch circular disks and then cut cubes. Cut the bulb end in half and remove the seeds. Cut this end into cubes as well.
  • In a medium bowl, combine the squash and the cut red onion. Sprinkle with salt, pepper, chili flakes, balsamic vinegar and a little oil. Mix well so everything is coated nicely. Place onto the prepared baking sheet and ensure everything is in a single layer. Nestle the garlic cloves somewhere on the sheet. Bake for about 50 minutes or until very tender and stir half way through.
  • When you have about 10 minutes left, start to bring a big pot of water to a boil.
  • Add the linguine and cook as per the package.
  • Reserve about 2 cups or more of the pasta water. Drain the linguine and put back into pot.
  • In another pot, add the roasted squash, red onion, bunch of fresh or frozen basil and garlic (peel removed now). Add the milk and using a hand blender, puree. (This can also be done in a food processor or blender). Add the reserved pasta water to help thin out the sauce until you are happy with the consistency. Taste and add any more salt and pepper if needed.
  • Add the sauce to the linguine and mix.
  • Serve and sprinkle with parmesan cheese.

I’m always looking for new ways to use squash. I’ve used it as puree in muffins, cubed and over rice, in soup, mashed up and on its own, stuffed… anyone have any different ways of using squash? I think there are endless possibilities!

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